Blackened Shrimp Tacos

Cast-iron blackened shrimp with a cabbage-apple slaw and lime crema. Weeknight tacos in about 25 minutes.

By Brandon Carroll

Yield: 4 servings

Prep: 15 minutes

Cook: 10 minutes

Total: about 25 minutes

Ingredients

• 1 1/2 pounds large shrimp, peeled and deveined
• 1 tablespoon avocado oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried thyme
• 3/4 teaspoon kosher salt, divided
• 1/4 teaspoon cayenne
• 1/4 teaspoon black pepper
• 3 cups shredded green cabbage
• 1 small apple, cut into thin matchsticks
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1/2 cup sour cream
• 1 lime, zest and juice
• 8 small flour or corn tortillas
• 2 tablespoons chopped cilantro, optional

Instructions

1. Toss cabbage and apple with vinegar, honey, and 1/4 teaspoon salt. Let it sit while the shrimp cooks.
2. Stir sour cream with lime zest, lime juice, and a pinch of salt.
3. Pat the shrimp dry. Toss with avocado oil, paprika, garlic powder, onion powder, thyme, remaining 1/2 teaspoon salt, cayenne, and black pepper.
4. Heat a cast-iron skillet over medium-high heat. Sear shrimp in a single layer, 1 1/2 to 2 minutes per side, until just opaque. Work in batches so they blacken instead of steam.
5. Warm the tortillas in a dry skillet about 20 seconds per side. Fill with slaw, shrimp, lime crema, and cilantro if using.